Candy Bites: The Science of Sweets

262 Pages·2014·1.32 MB·English

by  Richard W. Hartel

Candy Bites
The Science
of Sweets
Richard W. Hartel & AnnaKate Hartel
Candy Bites
ThiSisaFMBlankPage
Candy Bites
The Science of Sweets
Richard W. Hartel
AnnaKate Hartel
RichardW.Hartel AnnaKateHartel
DepartmentofFoodScience Marion,IA,USA
UniversityofWisconsin
Madison,WI,USA
ISBN978-1-4614-9382-2 ISBN978-1-4614-9383-9(eBook)
DOI10.1007/978-1-4614-9383-9
SpringerNewYorkHeidelbergDordrechtLondon
LibraryofCongressControlNumber:2014932674
©SpringerScience+BusinessMediaNewYork2014
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We would like to dedicate this book to
wife and mother, Paula McMahon.
Thanksespeciallyfor yourpatiencewith
us as we wrote this.
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Preface
TheimpetusbehindCandyBitesisthecandycoursetaughtatthe
University of Wisconsin-Madison. Every summer since 1963,
when the course was initiated in conjunction with the National
Confectioner’s Association, candy technologists in companies
around the world have congregated in Madison for several weeks
to learn about candy. From hard candy to chocolate, they learn
aboutingredients,formulations,andmanufacturingmethodsfrom
experts in the field. They then come down to the candy lab and
make numerous batches to understand how formulation and
processingconditionsinfluencethequalityattributesofeachcandy.
For example,in thecaramellab,smallgroups of studentsmake
about 15 different caramel varieties. Some use sweetened con-
densed milk while others use powdered milk, some use butter
(cid:1)
while others use vegetable fat, and some cook to 238 F while
(cid:1)
others cook to 260 F. At the end, the instructor provides input
and evaluation on how and why the observed differences come
about.
Thislong-standingexpertiseincandyscienceisalsoavailableto
theundergraduateFoodSciencemajorsatUW-Madisonthrougha
seniorelectivecourse,CandyScience.Fromunderstandinghowthe
boiling point elevation curve influences moisture content in sugar
confections, to how the principles of glass transition and the state
diagram allow control over candy quality, to controlling the poly-
morphic crystallization of cocoa butter during tempering of choc-
olate, the students learn to apply scientific principles to candy
making. In this way, candy making becomes more of a science
than an art (see Chap. 3).
vii
viii Preface
In this book, we’ve teamed up to provide a unique product.
MostofthechapterswerewrittenbyDr.Rich,aProfessorofFood
Scienceandleadinstructorforbothcandycourses,withinputfrom
AnnaKate, who has degrees in English and Writing. A few chap-
ters were written by AnnaKate, which are indicated as such in the
text. It was written so that people with all levels of science educa-
tionandexpertisecanenjoythisbook.Wehopeyouenjoylearning
a little sciencealong with trivia, history,and social insights related
to candy
Madison, WI Richard W. Hartel
Marion, IA AnnaKate Hartel
Acknowledgments
Manypeople,toonumeroustomentionindividually,havecontrib-
uted to this book. Whether reading and editing chapters or pro-
viding inspiration for chapters, your contributions have helped
improve this work. We thank you all.
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